Shrimp and Arugula Salad

Photo: John Autry; Styling: Leigh Ann Ross

The white balsamic won't discolor the shrimp or bright veggies. For something a little sharper, substitute white wine vinegar.

Yield: 4 servings (serving size: 1 cup arugula mixture and 4 shrimp)
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 12g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 18.5g
  • Carbohydrate: 6.9g
  • Fiber: 1.5g
  • Cholesterol: 129mg
  • Iron: 2.7mg
  • Sodium: 149mg
  • Calcium: 101mg


  • 4 cups loosely packed baby arugula
  • 1 cup (1/4 x 3-inch) julienne-cut red bell pepper
  • 1/2 cup matchstick-cut carrot
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, thinly sliced
  • 16 large peeled and deveined shrimp (about 3/4 pound)
  • 3 tablespoons white balsamic vinegar


  1. 1. Combine the first 3 ingredients in a large bowl.
  2. 2. Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add rosemary, pepper, and garlic to pan; cook 2 minutes or until garlic is tender, stirring constantly. Increase heat to medium-high. Add shrimp to pan; sauté for 6 minutes or until shrimp are done. Remove shrimp mixture from pan. Add remaining 1 tablespoon oil and vinegar to pan; cook for 15 seconds. Drizzle warm vinegar mixture over arugula mixture; toss gently to coat. Divide arugula mixture among 4 plates; top with shrimp. Serve immediately.
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